The Grill and BBQ thread

#901
#901
governmentmule said:
ooh and the edges where like charcoal tuff and looked it too,I had to do some careful trimming to get it slicked up good and some parts had little strands of orange in them,is that from over cooking it ? or to much smoke ? I only got the temp up to around 150 in the smoker and finished it in the oven,the internal temp did creep up to 184 while it was resting
Click to expand...

Those are thick hunks of meat. 150 center is likely near 185+ on the outside edge. Could easily scorch it if not careful. They aren't like shoulders and have a ton of inner tissue that can drip out and maintain more of an even temp because of it. Did you crutch it? That usually will speed up cooking and prevent that from happening. Most smoke flavor occurs on cold meat anyhow so crutching won't hurt the taste buds.
 
#903
#903
MSME Vol said:
Those are thick hunks of meat. 150 center is likely near 185+ on the outside edge. Could easily scorch it if not careful. They aren't like shoulders and have a ton of inner tissue that can drip out and maintain more of an even temp because of it. Did you crutch it? That usually will speed up cooking and prevent that from happening. Most smoke flavor occurs on cold meat anyhow so crutching won't hurt the taste buds.
Click to expand...

what is this "crutching" you speak of? :)
 
#905
#905
I got a good deal on some game hens so I decided to grill them for the family. I put them in a basic brine overnight, then put a half of a lemon in each bird. I applied butter and a four season blend of salt, pepper, cayenne, garlic salt, and put them on a cedar plank for about an hour and a half. The plank added some nice smoke and the lemon added some great citrus flavors. This was fun to make and definitely worth the effort!
 

Attachments

  • IMG_20151222_170400.jpg
    IMG_20151222_170400.jpg
    42.8 KB · Views: 2
  • IMG_20151222_170408_edit_edit.jpg
    IMG_20151222_170408_edit_edit.jpg
    53.6 KB · Views: 3
#907
#907
governmentmule said:
what is this "crutching" you speak of? :)
Click to expand...

Crutching or the Texas crutch is a technique where you smoke the meat normally to a certain temp, usually about 150. Then you generally wrap it tightly in foil for the remainder of the cook. At 150 most chunks of meat enter what is called the "stall" where they have many juices come out to the surface and sweat if you will causing it to take forever to get through the 150's. Wrapping it allows it to power through this region and helps prevent the outside from becoming more done than the center on hams.

You'll see pretty much every competition pit master do it. The only tricks are monitoring your temps real well with stand alone thermometers and when to apply the foil and remove it. Crutching always makes everything below it tender and ready to fall off the bone. The bark is no exception though. So it may be necessary to grill over direct heat for a while to firm back up your bark if that is what you're after.

There's a myriad of secrets to how people tweek this process but this is the general idea.
 
#909
#909
MSME Vol said:
Crutching or the Texas crutch is a technique where you smoke the meat normally to a certain temp, usually about 150. Then you generally wrap it tightly in foil for the remainder of the cook. At 150 most chunks of meat enter what is called the "stall" where they have many juices come out to the surface and sweat if you will causing it to take forever to get through the 150's. Wrapping it allows it to power through this region and helps prevent the outside from becoming more done than the center on hams.

You'll see pretty much every competition pit master do it. The only tricks are monitoring your temps real well with stand alone thermometers and when to apply the foil and remove it. Crutching always makes everything below it tender and ready to fall off the bone. The bark is no exception though. So it may be necessary to grill over direct heat for a while to firm back up your bark if that is what you're after.

There's a myriad of secrets to how people tweek this process but this is the general idea.
Click to expand...

thanks,i will have to try that on the next ham,usually around 140 or 150 is where I hit that wall your talking about,hopefully the next one doesn't look like a burnt piece of cinder,but I do have to say it was awful tasty


I think I will wrap it in foil at 140 degrees the next time and see what happens and the Turkey came out looking the same way for Thanksgiving :) but it tasted great


I know,I know Coug,I should have brined the ham too :unsure: and I forgot to put the pineapple rings on the ham also :blink:
 
Last edited:
#910
#910
InVOLuntary said:
Has anyone ever smoked a prime rib? I'm contemplating doing one for new year's eve.
Click to expand...

I did one Christmas Eve. It turned out perfectly cooked, but really didn't take a ton of smoke (except for the outside). It was great but no better than the oven...and more work.

Smoked for 4-4.5 hours on about 210° to 125° internal and covered with foil for a couple of hours until dinner.
 
#911
#911
VolMax said:
I did one Christmas Eve. It turned out perfectly cooked, but really didn't take a ton of smoke (except for the outside). It was great but no better than the oven...and more work.

Smoked for 4-4.5 hours on about 210° to 125° internal and covered with foil for a couple of hours until dinner.
Click to expand...

How do you like it? Med, rare? Was 125 rare or did it climb?
 
#912
#912
VolMax said:
I did one Christmas Eve. It turned out perfectly cooked, but really didn't take a ton of smoke (except for the outside). It was great but no better than the oven...and more work.

Smoked for 4-4.5 hours on about 210° to 125° internal and covered with foil for a couple of hours until dinner.
Click to expand...
I'd agree, I've done a couple and can't say there was much difference than an oven. However, it's a great excuse to cook with fire so I'd never discourage it.
 
#914
#914
InVOLuntary said:
How do you like it? Med, rare? Was 125 rare or did it climb?
Click to expand...

It climbed to Med Rare. Done enough so the kids ate it. We like filets Rare-Med Rare if tha tells you our taste. I actually covered it with foil, not just tented. It was still warm enough to serve without applying more heat 2.5 hours after taking it off smoker.

I love cooking anything, even tried crazy stuff like sliced watermelon, on my Traeger. In the future, I'll stick to the oven for Prime Rib...too expensive a piece of meat on (typically) too big of an occasion to risk overcooking it.
 
#915
#915
I got one of those instant read thermometers for Christmas. I'm not worried too much about over cooking.

Did you use a rub? I have my own concoction for pork and chicken. I was thinking it might not be great for a prime rib.
 
#916
#916
InVOLuntary said:
I got one of those instant read thermometers for Christmas. I'm not worried too much about over cooking.

Did you use a rub? I have my own concoction for pork and chicken. I was thinking it might not be great for a prime rib.
Click to expand...

Come on you slackers! Help a guy out here.
 
#917
#917
InVOLuntary said:
Come on you slackers! Help a guy out here.
Click to expand...

I wouldn't use your typical pork or chicken rub (just my preference). I'd keep it simple and use a steak rub like Montreal Steak or Chicago Steak. The salt , garlic and pepper enhances the flavor of the beef rather than changing it. If you want to make your own try this. I've used it before on London Broil and tri-tip with good results:

NGREDIENTS:
4 tablespoons salt
1 tablespoon black peppercorns
1 tablespoon onion flakes
1/2 tablespoon garlic powder
1/2 tablespoon crushed red pepper flakes
 
#918
#918
InVOLuntary said:
Has anyone ever smoked a prime rib? I'm contemplating doing one for new year's eve.
Click to expand...

Did this 10.5# one Christmas Day. Reverse sear method: @240-250 x about 3.5 hours until 118, removed and wrapped for 10 minutes while I got the Kamado hot, then seared over direct flame for about 2 minutes/side. Served with horseradish sauce and au jus made from pan drippings. It was fantastic (and still is).
 

Attachments

  • _20151225_203215.jpg
    _20151225_203215.jpg
    74.2 KB · Views: 3
Last edited:
  • Like
Reactions: 2 people
#919
#919
Let it sit at room temp for a couple of hours before cooking. I rubbed mine with olive oil, garlic, rosemary, a little cayenne, a little chili powder, coarse salt, and pepper.
 
#920
#920
InVOLuntary said:
I got one of those instant read thermometers for Christmas. I'm not worried too much about over cooking.

Did you use a rub? I have my own concoction for pork and chicken. I was thinking it might not be great for a prime rib.
Click to expand...

I really don't have a set rub for anything,it is just according to what I'm in the mood to do

I just stand in front of the kitchen cabinet door and grab whatever spice hits my fancy :)


so my rubs are different every time,I'm out of the Pecan rub that I put in every time,that stuff is great ,I need to order some more of that

John Henrys is where I got it from,here is the link,there Pecan rub is excellent or so I think anyway :)


John Henry's Food Products - Have a Spice Day!
 
#921
#921
Tatonka Dust for beef is the best stuff ever. I haven't been able to make or buy that even comes close
 
#922
#922
InVOLuntary said:
I got one of those instant read thermometers for Christmas. I'm not worried too much about over cooking.

Did you use a rub? I have my own concoction for pork and chicken. I was thinking it might not be great for a prime rib.
Click to expand...

I used the rub recipe out of Smoking Meat by Jeff Somebodyorother...the guru at SmokingMeat.com.

As far as the instant thermometer, you better have one of those if you're cooking anything that varies in portion or thickness...smoker, oven, whatever. Even with one, I still manage to get distracted by kids, ballgame, cold beer, etc.
 
#923
#923
kiddiedoc said:
Did this 10.5# one Christmas Day. Reverse sear method: @240-250 x about 3.5 hours until 118, removed and wrapped for 10 minutes while I got the Kamado hot, then seared over direct flame for about 2 minutes/side. Served with horseradish sauce and au jus made from pan drippings. It was fantastic (and still is).
Click to expand...

Beautiful
 
#925
#925
I bought a dual probe thermometer for my smoker,it is a Maverick,I can't remember the model name for it, but it wasn't very expensive and it works great

I can keep an eye on the smokers temp and the meat in it at the same time,it saves a lot on charcoal lol

take some pictures so we can all see :)
 
New posts
You must log in or register to reply here.

VN Store



Back
Top